Special Diet

  • 4 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons chopped thyme
  • 500 g (1 lb) button mushrooms, trimmed and sliced
  • 500 g (1 lb) frozen leaf spinach, defrosted
  • spray oil, for oiling
  • 200 g (7 oz) fresh lasagne sheets
  • salt and black pepper
  • 1.2 litres (2 pints) milk
  • 2 fresh bay leaves
  • 50 g (2 oz) unsalted butter, plus extra for greasing
  • 50 g (2 oz) plain flour
  • 250 g (8 oz) Cheddar cheese, grated

First make the sauce. Put the milk and bay leaves in a saucepan and heat to boiling point. Remove from the heat and leave to infuse for 20 minutes. Discard the bay leaves.

Melt the butter in a separate saucepan, add the flour and cook over a medium heat, stirring constantly, for 1 minute. Gradually stir in the milk and continue to cook, stirring, until the mixture boils. Reduce the heat and simmer for 2 minutes. Remove from the heat, add most of the Cheddar and stir until melted.

Meanwhile, heat the oil in a frying pan, add the garlic, thyme, mushrooms and salt and pepper and cook over a medium heat, stirring frequently, for 5 minutes until tender. Squeeze out the excess water from the spinach and roughly chop. Stir into the mushroom mixture. Remove from the heat.

Lightly oil a 2.5 litre (4 pint) lasagne dish with spray oil. Spread a quarter of the cheese sauce over the base and add one-third of the mushroom and spinach mixture and a lasagne sheet. Repeat these layers twice more. Add a final layer of sauce to cover the lasagne and scatter over the remaining cheese. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35–40 minutes until browned.

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